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Discussion in 'Cookery' started by lilachardy, Jan 26, 2012.
I don't get it.
You just post the menu on here. It can be below the price limit but I think there is a price limit on the TV show. I only put that to stop too many people going for lobster/fillet steak type meals.
Is foraging allowed?
And hone grown/filched from Mum's garden?
Just want to know if I can 'eke out' the £15 with 'free' food.
Am just watching tonight's CDWM.
That ghastly woman is still ghastl, and the guy cooking is just cheating apart from the hideously sweet and sickly pud he's made.
Hmmm.....this needs some serious thought....I will get back to you....
I have no idea about British prices!
How much does a chicken cost?
Or can I just calculate price per head + ca. 20%? (I know the exchange rate is chronic, all down to you Brits of course, but I need some sort of orientation)!
I you wanted to be super-thorough, you could visit a UK supermarket website and research all the prices through the shopping on-line sections!
I buy locally reared free-range at my farmers' market: approx £7 each, but 2 for £11 and 3 for £15! But you can spend as little as £3 to get one in the supermarket if you aren't fussy about quality/origin/husbandry.
Half the fun of strawberries is waiting for the season to start!
Talking about starting, who is going to start playing? Are we playing in teams of four?
I'll happily repeat the meal I made in November:
aperitivi: schiacciata, olives, cubes of cheese
antipasti: bruschetta and crostini (funghi; fegatini; pomodoro e mozzarella)
primo: gnocchi with sage butter
secondo: braised veal with cannelini and lemon
dolce: pear and frangipan tart, with ginger ice cream or mascarpone
Wines: Prosecco to start and with aperitivi
Antipasti e Primi: choice: Chianti or Orvieto
Dolce: vin santo
Coffee (espresso) or tea + cantuccini/amaretti with vin santo/amaretto/grappa
I did it for for just under £90 I seem to remember
I would be getting everyone guessing with the cutlery layout. Between each course setting there would be an additional couple of spoons upon which the guests could practice how they are played.
Each course would be prededed by a "drum roll" of the spoons, for which I could pass as a virtuoso in forgiving company whilst the servants served the meal.
We would end the evening with the guests accompanying me on the ukelele with their new found talent in a song like this: http://www.youtube.com/watch?v=Dxxk1Bm3QEU&feature=related